Asian cooking is a colorful combination of many ingredients and contrasting flavors. As with the cuisine of many other countries, there is immense variation in the cuisines of the countries and ethnic groups in Asia. There are, however, some things that all of the various Asian cuisines have in common, including the frequent use of rice, spices and herbs, soy sauce and tofu. They also share common cooking techniques, including steaming, stir-frying and deep-frying.
Chinese cuisine utilizes fresh meats and vegetables seasoned with ingredients such as ginger, garlic and soy sauce.
Korean cuisine features dishes flavored with soy sauce, ginger, toasted sesame seeds and bean paste. The national dish is kim chi, a spicy pickle served at each meal.
The cuisine of Japan focuses on bringing out the natural flavors in ingredients rather than using spices to enhance flavor.
Thailand's cuisine is a delicate blending of bold flavors, including sour tamarind, hot chilies, tangy lime leaves, and basil, coriander and mint.
Vietnamese features fish sauce, soy sauce, hoisin sauce and a variety of vegetables, herbs and spices, including lemon grass and lime leaves.
Rice - A Staple of Asian Cuisine
Rice dishes are as important to Asian meals as meat and vegetable dishes. Plain rice is often eaten just steamed, as its neutral flavor balances the bold flavors of many Asian dishes.
It is interesting to note that different Asian countries prefer certain types of rice. Some of the most popular types of rice are:
- Long-Grain — This slender grain is cultivated in Southeast Asia and is favored by the Chinese.
- Short-Grain — These small oval-shaped grains are preferred in Japan and Korea.
- Jasmine — This long-grain rice, which comes from Thailand, is enjoyed throughout Southeast Asia.
- Basmati — This long-grain rice grows in the Himalayas from Bangladesh to India.
- Rice
- Ginger
- Garlic
- Sesame seeds
- Dried chilies
- Spring onions
- Soy sauce
- Fish sauce
- Wasabi
- Tofu